The BEST Creamy Tomato Basil Parmesan Soup you can make in the Slow Cooker OR on the Stove top!
Update 2/25/2016: This Tomato Basil Parmesan Soup is still one of the most popular recipes on my blog!
I wanted to update it with some better pictures and give instructions for making it in the Slow Cooker OR on the stove top.
I LOVE this soup! I have a few different recipes for tomato, basil soup but I love this one because it has veggies hidden inside it! It tastes great and is a little more nutritious than a typical creamy tomato soup. It’s also super yummy served the next day if you want to make it in advance or have some yummy leftovers in your fridge!
Consider trying one of these classic soup recipes:
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Creamy Tomato, Basil, Parmesan Soup
The BEST Creamy Tomato Basil Parmesan Soup you can make in the Slow Cooker OR on the Stove top!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 8 servings
Calories: 264kcal
Ingredients
- 2 14.5 ounce cans diced tomatoes , with the juice
- 1 cup carrot , finely diced
- 1 cup onion , finely diced
- 1 cup celery , finely diced
- 2 Tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 1 teaspoon dried oregano leaves (Tbs fresh oregano)
- ¼ cup fresh basil leaves (or 1 Tbsp dry basil)
- ½ cup butter
- ½ cup all-purpose flour
- 1 cup freshly grated parmesan cheese
- 1½ cups half and half (or whole milk)
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
For the Slow Cooker:
- Add diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, and basil to your slow cooker. Cover and cook on low for 5-6 hours until flavors are blended and vegetables are soft.
- About 30 minutes before the soup is ready, prepare a roux. Melt the butter over medium low heat in a skillet and add the flour. Whisk together constantly for about 10 minutes or until the roux is a nice golden brown color. Slowly add 1 cup of the soup from the slow cooker to the roux--it will start to form a thick paste. Slowly add another 3 cups of warm soup to the roux. Whisk together until smooth. Add the roux mixture to the slow cooker and stir to combine.
- Pour soup into blender (you may need to do this in batches, depending on how big your blender is)
- Purée until smooth. Return to the slow cooker.
- Stir in the Parmesan cheese, half and half (or milk), and salt and pepper. Add additional oregano and basil if needed, to taste. Stir well. Cover and cook on low for another 20-30 minutes or until warm.
- Try it served in a yummy homemade bread bowl!
For the Stove Top:
- Add diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, and basil to a large soup pot. Bring to a gently boil and cook for several minutes, until the vegetables are tender.
- In a separate pot, prepare the roux. Add butter to the pot over medium low heat and allow to melt. Stir in the flour and whisk together constantly for about 10 minutes or until the roux is a nice golden brown color. Slowly add 1 cup of the soup from the other pot to the roux--it will start to form a thick paste. Slowly add another 3 cups of warm soup to the roux. Whisk together until smooth. Add the roux mixture to soup pot and stir to combine.
- Pour soup into blender (you may need to do this in batches, depending on how big your blender is)
- Purée until smooth. Return to soup pot.
- Stir in the Parmesan cheese, half and half (or milk), and salt and pepper. Add additional oregano and basil if needed, to taste. Stir well. Cook for a few more minutes until warmed through.
- Try it served in a yummy homemade bread bowl!
Notes
Adapted from The Recipe Critic.
Nutrition
Calories: 264kcal | Carbohydrates: 13g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 1095mg | Potassium: 326mg | Fiber: 1g | Sugar: 2g | Vitamin A: 68.9% | Vitamin C: 15.1% | Calcium: 22.6% | Iron: 5.8%
Nutrition Facts
Creamy Tomato, Basil, Parmesan Soup
Amount Per Serving
Calories 264 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 12g 60%
Cholesterol 55mg 18%
Sodium 1095mg 46%
Potassium 326mg 9%
Total Carbohydrates 13g 4%
Dietary Fiber 1g 4%
Sugars 2g
Protein 7g 14%
Vitamin A 68.9%
Vitamin C 15.1%
Calcium 22.6%
Iron 5.8%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Carly says
I made this soup with grilled cheese sandwiches for a girl’s night in and it was delicious! I love that it is chock full of veggies, but tastes so decadent! And so easy to make!
Barb says
Delicious! Didn’t have canned tomatoes so used cherry tomatoes chopped. I am wondering if this soup can be frozen for. Later date?
Lauren Allen says
Great! Yes, you should be able to freeze it, but the texture upon thawing might be a little less thick.
Kristin says
So good! Easy and delicious! My go-to recipe for tomato soup.
Lauren Allen says
Thanks Kristin, I’m so glad you liked it!